CRACKLING CORNBREAD PATTIES - PORK RIND CORNBREAD PATTIES
Cracklings are sold as pork rinds in the store and are known as chicharrons in Spanish. They are the crisp bits left after fat has been thoroughly rendered. This dish is a direct descendant of corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oil to about 350°F in a large skillet.
- Mix corn meal, water and salt; add the crushed cracklings.
- Form into oval patties and fry until golden brown.
- Place in a hot oven to finish crisping.
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[email protected]These patties were a fun and easy way to change up my usual cornbread recipe. I liked the addition of the pork rinds, which gave them a nice crunch.
Andre Antoniotti
[email protected]I've never had cornbread patties before, but these were amazing! I loved the combination of the sweet cornbread and the crispy pork rinds. I'll definitely be making these again.
Zain tech
[email protected]These patties were delicious! I loved the crispy texture and the savory flavor. I will definitely be making these again.
Prabesh Poon
[email protected]Overall, I thought these patties were just okay. They were easy to make, but they didn't have a lot of flavor. I think I'll try a different recipe next time.
Tom Horn
[email protected]These patties were a bit too dry for my taste. I think I would have liked them better if I had added a little bit more milk or butter to the batter.
Az Za
[email protected]I wasn't a huge fan of these patties. I found them to be a bit too greasy and bland. I think I'll stick to my regular cornbread recipe.
Boluwatife Atanda
[email protected]These were a great way to use up some leftover pork rinds. They were quick and easy to make, and they turned out crispy and flavorful.
April M
[email protected]I've made these patties several times now and they're always a hit. I like to add a little bit of chopped jalapeño to give them a bit of a kick.
Abdulrahman Rahmanzai
[email protected]These patties were easy to make and very tasty. I used half the amount of pork rinds called for and they were still nice and crispy.
Militaru Sorin
[email protected]I was skeptical about using pork rinds in cornbread, but I was pleasantly surprised! The patties had a great texture and flavor. I served them with honey butter and they were delicious.
Sniper Monkey
[email protected]These cornbread patties were a hit at my last potluck! I followed the recipe exactly and they turned out perfectly crispy on the outside and moist and flavorful on the inside. The pork rinds added a nice savory touch. Will definitely be making these